Wisco 425C Installation Manual

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Meals, Pizza, Snacks & Desserts

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Index

Features ........................................................................................................... 1

Electrical Data ................................................................................................. 1

Dimensions ...................................................................................................... 1

Additional Accessories .................................................................................... 1

Cleaning Instructions ....................................................................................... 2

Operating Instructions ..................................................................................... 2

Contact Information ........................................................................................ 3

Warranty Information ....................................................................................... 3

Exploded View ............................................................................................. 4–5

Wiring Diagram ............................................................................................ 6–7

Parts List ......................................................................................................... 8

Handle Assembly Instructions ......................................................................... 9

Clean-out Tray Assembly ................................................................................ 9

Miscellaneous Baking Information ............................................................... 10

Recipes .................................................................................................... 11–19

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Meals, Pizza, Snacks & Desserts

dIGITAL/MULTI-PURPOSe OVen

FEATURES:

• Opening: 3" x 13"

• Removable clean-out tray

• Dual Thermostat

• LOW - approx. 350°F

• HIGH - approx. 450°F

• 30-minute timer

• Long-life calrod heating elements

• Flip up handle design for easier storage

• Bakes (1) 12" Original crust pizza in approx. 8-12 min.

• Bakes (1) 12" Rising Dough crust pizza in approx. 25 min.

ADDITIONAL ACCESSORIES AVAILABLE:

• Cookie pan (#18024)

• Cooling Rack (#616CR)

• Parchment Paper: 500 sheets (#18167-1) 1000 sheets (#18167-2)

IMPORTANT: Read the following safety and operating instructions to avoid injury and/or

damage to equipment and property.

Plug unit into a properly grounded electrical outlet of the correct voltage, size and plug

conguration for this unit. We recommend usage on an individual branch circuit of at least

15 amps for best results. Failure to do so may result in decreased performance of the pizza oven.

The oven should never be operated on or near combustible materials. Caution should be taken because of the hot surfaces attained during use. We recommend a 6" spacing from walls.

Exterior surfaces on unit may get hot. Use caution when touching these areas to avoid injury.

ELECTRICAL DATA:

• 120 volts, 12.5 amps, 1500 watts

• Best when operated on an individual branch circuit

• 3' power cord

DIMENSIONS:

• 8"H x 18"W x 15"D

• Inside dimension: 13" x 13" x 3"

SHIPPING WEIGHT:

Approx. 20 lbs.

Improper assembly of the “ip up” handle to the grille could cause the grille to rotate the

pizza when the pizza is removed from the oven resulting in hot food falling off the grille. See proper handle assembly instructions included in this instruction manual.

When removing grille from oven, use caution to avoid hot food falling into the oven, on the operator, etc.

Unplug oven when not in use.

Unit is not waterproof. DO NOT submerge in water. DO NOT operate if unit has been submerged in water.

1

ASSEMBLING COMPONENT PARTS

Included with your oven is a plastic bag containing the grille handle, clean-out tray knob and

appropriate screws and nuts. See instructions for assembling the ip-up handle and clean-out

tray on page 9.

CLEANING INSTRUCTIONS

Unplug oven and allow to cool before cleaning. This oven is designed with a clean-out tray which should be removed and cleaned often with warm soapy water and dried thoroughly. Most of the spillage will fall directly on this tray. If spillage is not allowed to accumulate, the internal parts of the oven will stay relatively clean. Usage of aluminum foil or parchment paper in the clean-out tray is recommended to aid in keeping the oven clean. Change the aluminum foil or parchment paper often. Proper cleaning eliminates smoking caused by carbon buildup. The outside of the oven may be cleaned with a soft cloth and stainless steel cleaner. As with all metals, there may be sharp edges and caution should be used when cleaning.

DO NOT USE ANY OVEN/RANGE CLEANERS ON THIS UNIT.

AVOID USING ABRASIVE SCOURING PADS AS SOME MAY CAUSE SCRATCH MARKS ON UNIT.

OPERATING INSTRUCTIONS:

• Press the power button.

• Press the TIMER UP or TIMER DOWN in order to set a time. You will only have a few seconds to select the time or the oven will turn itself off.

• Select TEMP HIGH (around 450°F) or TEMP LOW (around 350°F)

• You can switch back & forth between the higher and

lower temperature settings during the cooking cycle.

• If no temperature is selected, the default setting is

350°F.

There is a cooling fan in the control cavity of the oven. You will hear it turn on when you press the POWER button. This fan will remain on during the cooking cycle and for around 15 minutes after the oven is turned off. This cooling fan protects the solid state circuitry.

2

WARRANTY INFORMATION:

If you should experience any mechanical difculties with your Wisco Industries, Inc. Manufactured unit during the 1 year warranty time period please do the following:

Contact Wisco Industries, Inc. For repair/replacement by calling (608) 835-3106 or Toll Free (800) 999-4726.

Please have your MODEL # and SERIAL # available. These numbers can be found on a black decal located on the lower side of the unit. There is also a date of manufacturing that can be found on the bottom of the unit.

At that time, we can assist you in:

• Getting your unit replaced/exchanged

• Obtaining repair parts

• Authorizing a service agent

PLEASE NOTE that you MUST contact Wisco Industries, Inc. and obtain an RMA# BEFORE any warranty issues can be resolved. Failure to do so may void the warranty/claim resulting in

Wisco Industries, Inc. not being responsible for any incurred expenses and/or charges.

LIMITED WARRANTY:

Wisco Industries, Inc. expressly warrants the product will be free from defects in workmanship and materials for a period of 1 year from the date of shipment. WISCO DISCLAIMS AND EXCLUDES ANY AND ALL OTHER EXPRESS OR IMPLIED WARRANTIES, INCLUDING WITHOUT LIMITATION, ANY AND ALL WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.

Buyer agrees that its SOLE AND EXCLUSIVE REMEDY against Wisco and Wisco’s SOLE AND EXCLUSIVE LIABILITY arising out of any defect or nonconformity in the product shall be replacement/exchange of such nonconforming countertop food service equipment at Wisco’s expense. No countertop food service equipment shall be returned without Wisco’s consent. IT IS AGREED THAT WISCO’S MAXIMUM LIABILITY SHALL NOT IN ANY CASE EXCEED THE SALE PRICE FOR THE COUNTERTOP EQUIPMENT CLAIMED TO BE DEFECTIVE OR NONCONFORMING.

HOW TO CONTACT US:

If you should have any questions regarding your oven you may contact us at (608) 835-3106 or (800) 999-4726; fax (608) 835-8273 for further information.

Please be sure to have the model # and serial # available if calling us about warranty issues.

3

Model 425C Exploded View

MOdeL 425C exPLOded VIeW

4

5

MOdeL 425C WIRInG dIAGRAM

Model 425C Wiring Diagram

2

1

Line (Black)

Neutral (White)

6

12

55

8

CN1

HIGH

LED2

LED1

LOW

15

CN1 CN4 NTC

ACN

14

CN2 FAN

HEAT1

HEAT2

10

11

ACL

7

ITEM # PART # DESCRIPTION

1 0023050 900W ELEMENT

2 0023049 550W ELEMENT

3 0023057SK FOOT

4 0023039A CONTROL DECAL

5 0023043 CONTROL BOARD

6 0023054SK FOOT

7 0023055SK FOOT

8 0023020SK COOLING FAN

9 0019113N GRILLE FRONT PANEL

10 0023033SK HI-LIMIT THERMOSTAT

11 0023047 POWER BOARD

12 0023044 TEMPERATURE SENSOR

13 0023019

BAG OF PARTS (Includes handle, nut, screw

and clean out tray knob and screw)

14 0022801 POWER CORD

15 008248 STRAIN RELIEF

16 WA114 GRILLE

17 RA441N CLEAN OUT TRAY

NOTES:

8

PIzzA OVEN HANDLE ASSEMBLY INSTRUCTIONS

A Grille B Thumb Nut C Grille Front D Flip-up Handle E Screw

STEP 1

With the grille laying at, slide the

grille front over the grille loop

allowing it to lay at. Place the

handle bracket over the loop. FIG. 1.

STEP 2

Rotate the grille front and handle into the upright position. FIG. 2

STEP 3

Insert the screw through the grille loop, the handle bracket and the grille front. FIG. 3

STEP 4

Thread the thumb nut onto the screw and tighten. Rotate the handle down and slide the grille into the oven for use. FIG. 4

WARNING

Improper assembly of the ip up handle to the grille could cause the grille to rotate when the

food product is removed from the oven. This could result in injury to the individual should they

attempt to keep the food product from falling to the oor.

CLEAN OUT TRAY ASSEMBLY INSTRUCTIONS

Remove clean-out tray from the front of the oven. Locate small screw and small black knob from the bag of parts. Hold the black knob to the outside of the clean-out tray at the center hole, push screw thru the center hole from the inside of the tray front. Thread knob onto screw and tighten. Slide completed clean-out tray assembly back into its original space.

9

CONVERTING OVEN RECIPES:

Recipes made using a standard oven can usually be made in the Wisco oven. There is no need to change ingredients or quantity of ingredients. Cooking times may need to be adjusted either

shorter or longer, so attention should be paid the rst time a recipe is prepared. Recipes that rise

more than the interior space in the oven should not be made in the Wisco oven.

BAKING TEMPERATURES:

Most recipes can be made following the recommended temperatures. If you are using a Wisco oven that does not have an adjustable temperature gauge such as Model 425, use the temperature setting closest to the temperature recommended in the recipe. Example: If the recipe calls for 375°F, use the 350°F temperature setting. If the recipe calls for 425°F or higher, use the 450°F temperature setting. Not all recipes will work in this manner but most will still be successful by simply adjusting the baking time.

BAKING PANS:

This oven has been tested using a variety of baking dishes including glass (Pyrex®), stainless, aluminum, stone and Corningware®. All have yielded successful results.

The majority of recipes listed here have been made using:

• Wisco baking sheet #18024 (equivalent to a 12" round pizza pan) Available through Wisco Industries.

• Stainless ½ size 2" deep steam pan (equivalent to a 9"x13" pan) which can be purchased online from various manufacturers or in restaurant equipment stores.

• Most standard home version 9"x13" pans will not t in this oven due to formed handles on the pan. However, you are not limited to only using these size pans. If the pan ts and can

safely be used in high oven temperatures (500°F for Model 425 or 600°F for Model 421) it can be used.

10

Recipes

.

Don’t limit yourself to making only frozen pizzas in this oven!

Be adventurous and try some of our families’ recipes on the

following pages or try some of your own family favorites.

The possibilities are endless!

From our family to yours, enjoy!

11

FRUIT PIzzA

Yield: 16 slices Preheat oven to 350°F

For crust:

1 package (1 pound 1.5 ounces) sugar cookie mix (not refrigerated rolls)

For lling:

1 (8 ounce) package of cream cheese, softened 8 ounces Cool Whip

For Topping:

Assortment of fresh fruit Miniature chocolate chips or melted chocolate, optional

1. Prepare sugar cookie mix according to package directions. Press rmly onto baking sheet or

12" pizza pan within 1 inch of edge of pan used. Bake at 350°F for 15 minutes. Set aside and let cool completely.

2. For lling, mix all ingredients well. Spread evenly over cooled crust. Top with any assortment

of fresh fruit. Sprinkle chocolate chips or drizzle melted chocolate on top, if desired.

¼ cup sugar 2 teaspoons vanilla extract

BREAKFAST PIzzA

Yield: 4-8 servings Preheat oven to 450°F

1 can (8 ounces) refrigerated crescent rolls 1 ½ cups refrigerated shredded hash brown potatoes 2–3 tablespoons dijon mustard ½ pound sausage, browned and drained ¾–1 cup Colby-Monteray Jack cheese

1. Separate dough and spread over a lightly greased baking sheet or a 12" pizza pan; press

perforations to seal crust. Spread dijon mustard onto dough. Roll edges of dough inward about an inch to create a ridge on all sides.

2. Place hash brown potatoes over crust. Top with sausage and then sprinkle with cheese.

Whisk remaining ingredients together and gently pour over pizza. Bake at 450°F for 20 minutes or until eggs are set and cheese is melted.

4 eggs 1 tablespoon milk ¼ teaspoon garlic powder salt & pepper, to taste

CRUSTLESS PIzzA

Yield: 6 servings Preheat oven to 350°F

GLUTEN FREE

Crust:

1 (8 ounce) package full fat cream cheese; room temperature ¼ teaspoon black pepper 1 teaspoon garlic powder

Topping:

½ cup pizza sauce 1 ½ cup shredded mozzarella cheese Toppings of choice - pepperoni, ham,

sausage, mushrooms, peppers

1. Lightly spray ½ size 2" deep steam pan with cooking spray. Combine crust ingredients

and mix well with electric hand mixer. Spread into pan. Bake at 350°F for 15 minutes or until golden brown. Allow crust to cool for 10 minutes.

2. Spread pizza sauce on crust. Top with 1 ¼ cup shredded cheese and toppings. Add

remaining ¼ cup shredded cheese over toppings. Bake at 350°F for 8–10 minutes or until cheese is melted.

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2 eggs ¼ cup grated parmesan cheese

FRENCH BREAD PIzzA

Yield: 4 slices (2-3 servings each) Preheat oven to 350°F

1 ½ pounds lean ground beef ½ teaspoon garlic powder ½ teaspoon salt 2 loaves (8 ounces each) French bread, halved lengthwise 1 jar (8 ounces) processed cheese sauce 1 can (4 ounces) mushroom stems & pieces, drained

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder

and salt.

2. Spread each bread half with cheese sauce. Top with beef mixture, mushrooms, onions and

jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses.

3. Place 2 halves on baking sheet and bake at 350°F for 15 minutes or until cheese is melted.

4. Bake remaining 2 halves or individually wrap them in heavy-duty foil and freeze. May be frozen

for up to 3 months. Unwrap loaves and thaw on baking sheet in the refrigerator before baking.

1 cup chopped green onions 1 can (4 ounces) sliced jalapenos, drained 1 can (8 ounces) tomato sauce or pizza sauce ½ cup grated Parmesan cheese 4 cups (16 ounces) shredded mozzarella cheese

RANCH QUESADILLAS

Yield: 2 servings Preheat oven to 350°F

2 (9") our tortillas

¼ cup ranch dressing 2 Tablespoons diced green chilies, rinsed & drained ½ cup shredded cooked chicken or beef

Place 1 our tortilla on baking sheet. Combine dressing, chilies, chicken and cheese in medium bowl. Spread mixture onto tortilla. Top with remaining our tortilla and bake for 10 to 15

minutes or until cheese is melted. Cut into 6 wedges and garnish with guacamole and salsa, if desired.

½ cup shredded Monterey Jack cheese Guacamole, optional Salsa, optional Ranch dressing for dipping, optional

FRENCH DIP CRESCENTS

Yield: 8 mini sandwiches Preheat oven to 350°F

½ pound deli roast beef, thinly sliced 4 slices provolone cheese 4 teaspoons horseradish sauce or ranch dressing 1 can (10 ounces) refrigerated crescent roll dough 1 packet Au Jus Gravy mix; optional

1. Separate crescent rolls into 8 triangles. Spread ½ teaspoon

horseradish or ranch dressing on each crescent. Top each crescent with ½ slice provolone cheese and some roast beef. Roll up crescents and place on baking sheet.

2. Bake at 350°F for 12 minutes or until golden brown.

While baking, make Au Jus according to package directions; serve as dipping sauce for warm crescents.

13

CHEESY CRESCENT DOGS

Yield: 8 hot dogs Preheat oven to 350°F

8 hot dogs 4 slices American Cheese; cut into 4 strips each 1 tube (8 ounces) refrigerated crescent dinner rolls

1. Slit each hot dog lengthwise to within ½" of each end. Insert 2 strips of cheese into each slit.

2. Separate crescent dough into triangles. Wrap dough triangle around each hot dog. Place on

ungreased cookie sheet, cheese side up.

3. Bake at 350°F for 9–10 minutes until golden brown.

FIESTA BEEF CASSEROLE

Yield: 8 servings Preheat oven to 350°F

2 pounds lean ground beef ¾ cup chopped onion, divided 1 envelope taco seasoning 1 can (8 ounces) tomato sauce ¾ cup water 1 can (4 ounces) green chilies, drained 1 can (16 ounces) black beans, rinsed & drained 1 package (24 ounces) frozen O’brien potatoes, thawed

1. In a large skillet, cook beef and ½ cup onion over medium heat until meat is no longer pink;

drain. Stir in the taco seasoning, tomato sauce, and water. Bring to a boil; reduce heat and simmer for 1 minute.

2. Spread into a greased ½ size 2" deep steam pan. Top with the green chilies, beans and

potatoes. In a large bowl, combine the soup, milk, green pepper, worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.

3. Cover and bake at 350°F for 30 min. Uncover and bake for an additional 10–15 minutes or

until lightly browned. Let stand for 10 minutes before serving.

1 can (11 ounces) nacho cheese soup, undiluted ½ cup milk ¼ cup chopped green pepper 1 teaspoon worcestershire sauce ¼ teaspoon sugar Paprika

MOzzARELLA BEEF ROLL-UPS

Yield: 6 servings Preheat oven to 350°F

1 pound ground beef 1 medium chopped green pepper ⅓ cup chopped onion 1 can (8 ounces) pizza sauce 28 slices pepperoni ½ teaspoon dried oregano

6 our tortillas (10 inches), warmed

6 pieces (1 ounce each) string cheese

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no

longer pink; drain. Stir in the pizza sauce, pepperoni and oregano.

2. Spoon about ½ cup beef mixture off-center on each tortilla; top with a piece of string cheese.

Fold one side of tortilla over lling and roll up.

3. Place seam side down on an ungreased baking sheet. Bake at 350°F for 10 minutes or until

heated through and cheese is melted.

14

BEEF & BROCCOLI BRAID

Yield: 4-6 servings Preheat oven to 350°F

½ pound lean ground beef ¼ cup chopped onion 1 ½ cups frozen chopped broccoli ½ cup (2 ounces) shredded mozzarella cheese

₁

⁄₈

teaspoon salt

₁

⁄₈

teaspoon pepper

1 tube (8 ounces) refrigerated crescent rolls

¼ cup sour cream

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add the broccoli, sour cream, salt and pepper; heat through.

2. Unroll tube of dough on greased baking sheet; seal the seams and perforations, forming

a 12" x 8" rectangle. Spread the beef mixture lengthwise down the center. On each side, cut 1" wide strips about 3" into center.

3. Starting at one end, fold alternating strips at an angle across lling; seal ends. Repeat.

4. Bake at 350°F fo 15–20 minutes or until lightly browned.

GREEN PEPPERS WITH RICE STUFFING

Yield: 4 servings Preheat oven to 450°F

4 medium green peppers ½ pound lean ground beef

⅓ cup nely chopped onion ⅓ cup nely chopped celery

1 Tablespoon shortening 1 ½ cup cooked brown or white rice 1 can (8 ounces) tomato sauce

1. Cut green peppers in half lengthwise. Remove seeds and membranes; wash. Place in boiling

water to soften slightly, about 4 minutes.

2. In a large skillet, cook beef, onion and celery in shortening until beef is no longer pink. Add

remaining ingredients, mix well.

3. Spoon an equal amount of mixture into green pepper shells. Top each with ¼ cup mozzarella

cheese. Arrange on baking sheet. Bake at 450°F for 10–15 minutes or until rice mixture is hot and pepper shells are tender.

¼ cup water ¾ teaspoon salt ½ teaspoon chili powder dash of pepper 1 cup shredded mozzarella cheese; optional

CHICKEN ALFREDO ROLLUPS

Yield: 9 Rollups Preheat oven to 350°F

9 lasagna noodles 2 (16.9 ounce) jars of Alfredo sauce 3 cups cooked shredded chicken 5 tablespoons grated parmesan cheese; divided

1. Boil noodles according to package directions; rinse, blot noodles of excess water with paper

towel, lay at and set aside.

2. In medium bowl combine shredded chicken, 1 jar of Alfredo sauce, 3 tablespoons parmesan

cheese, oregano and garlic powder. Mix well.

3. Spread ½ cup to 1 cup of Alfredo sauce onto bottom of an 8" x 8" baking dish. Spread

chicken mixture evenly amongst noodles. Roll noodles up and place in pan seam side down.

4. Pour remaining Alfredo sauce on top of noodles. Sprinkle remaining cup of mozzarella cheese,

2 tablespoons parmesan cheese and additional oregano to taste on top of noodles.

2 ½ cups shredded mozzarella cheese; divided ½ teaspoon dried oregano ½ teaspoon garlic powder

5. Bake at 350°F for 20–30 minutes or until heated through and cheese has melted.

15

EASY CHICKEN ENCHILADAS

Yield: 5 servings Preheat oven to 350°F

2 ½ cups chopped cooked chicken 1 can (10 ¾ ounces) cream of chicken soup 1 cup sour cream; divided 1 package (8 ounces) shredded colby and monterey jack cheese; divided

1. Mix chicken, soup, ½ cup sour cream, 1 cup cheese and 3 tablespoons cilantro until well

blended. Spoon approximately ¼ cup down the centers of each tortilla; roll up.

2. Place seam sides down in a ½ size 2" deep steam pan sprayed with cooking spray. Top

with salsa and remaining cheese.

3. Bake at 350°F for 20–25 minutes or until heated through. Top with remaining sour cream

and cilantro.

¼ cup chopped fresh cilantro; divided

10 (8") our tortillas

1 ½ cup salsa

CHICKEN & DUMPLING CASSEROLE

Yield: 6–8 servings Preheat oven to 350°F

3–4 cups shredded cooked chicken or turkey ¼ cup unsalted butter 1 cup milk

1 cup our

1. Melt butter in the microwave and pour into the bottom of a ½ size 2" deep steam pan. Spread

chicken on top of butter.

2. Whisk together the milk, our, baking powder and salt. Slowly pour over chicken. Do not stir.

3. Whisk together chicken broth and soup. Pour over the our and milk mixture. Do not stir.

4. Bake uncovered at 350°F for 60 minutes or until dumplings are golden brown.

1 ¼ teaspoon baking powder ¼ teaspoon salt 2 cups chicken broth 1 can cream of chicken soup

Bring a little Amore

to your kitchen!

16

CHICKEN & SPINACH LASAGNA

Yield: 6–8 servings Preheat oven to 350°F

9 Oven ready lasagna noodles ½ cup butter 1 medium onion; chopped 1 clove garlic; minced

½ cup our

1 teaspoon salt 1 (14 ounce) can chicken broth 1 ½ cup milk 4 cups shredded mozzarella cheese; divided 1 cup shredded parmesan cheese; divided

1. In large saucepan melt butter with onion and garlic until tender. Stir in our and salt and

simmer until bubbly. Add broth and milk; boil 1 minute. Stir in 2 cups mozzarella cheese and ½ cup parmesan cheese, basil, oregano and pepper. Continue mixing until all the cheese has melted. Take off the heat.

2. In bowl mix together Ricotta cheese and spinach.

3. Ladle ¾ cup of cheese sauce into bottom of ½ size 2" deep steam pan. Layer the remaining

ingredients as follows:

- 3 lasagna noodles

- ½ of remaining spinach mixture

- ⅓ of remaining cheese sauce

- 1 cup chicken

- ⅓ of remaining mozzarella cheese

- ¼ cup of shredded parmesan cheese

Repeat layering of above ingredients one more time.

Top layer:

- 3 lasagna noodles

- ⅓ of remaining cheese sauce

- ⅓ of remaining mozzarella cheese

- ¼ cup grated parmesan cheese

- fresh parsley

4. Cover with aluminum foil and bake at 350°F for 25 minutes; remove foil. Bake an additional

15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

1 teaspoon basil 1 teaspoon oregano ½ teaspoon pepper 1 (15 ounce) container Ricotta cheese 2 (10 ounce) frozen spinach; thawed and drained 2 cups cooked chicken; cubed ¼ cup grated parmesan cheese 1 tablespoon fresh parsley

BAKED FRENCH TOAST

Yield: 8 servings Preheat oven to 350°F

1 (1 pound) loaf French bread, cut into big cubes 6 eggs 2 cups half and half 2 teaspoons vanilla extract

1. Butter a ½ size 2" steam pan. Arrange the slices of bread in the bottom. In a large bowl,

beat together eggs, half and half, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight.

2. The following morning, in a small saucepan, combine butter, brown sugar and maple syrup;

heat until bubbling. Pour over bread and egg mixture.

3. Bake at 350°F for 20 minutes or until golden brown.

¼ teaspoon ground cinnamon ¾ cup butter 1 ⅓ cup brown sugar 3 tablespoons maple syrup

17

PINEAPPLE UPSIDE-DOWN CAKE

Yield: (1) 9" round cake Preheat oven to 350°F

¼ cup butter or margarine

⅔ cup packed brown sugar

7 slices pineapple (from 14 ounce can); drained 7 maraschino cherries without stems, optional 1 ⅓ cup all purpose our 1 cup granulated sugar ⅓ cup shortening

1. Melt butter in microwave and pour into a 9” round cake pan. Sprinkle brown sugar evenly

over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. In medium bowl, beat remaining ingredients with electric mixer on low speed for 30 seconds,

scraping bowl often. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapples and cherries.

3. Bake at 350°F for 25 minutes or until toothpick inserted comes out clean. Immediately place

heat proof serving plate upside down over pan; turn both plate and pan over. Leave pan over cake for a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

1 ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon vanilla extract ¾ cup milk 1 egg

BAKED PEARS

Yield: 2 servings Preheat oven to 450°F

2 medium ripe pears; peeled and halved; seeds removed 4 teaspoons butter or margarine 1 teaspoon lemon juice 2 teaspoons sugar ½ teaspoon cinnamon 4 teaspoons orange marmalade

1. Place pear halves, cut side up, in a shallow 1 quart baking dish. Place 1 teaspoon butter in

the center of each; drizzle with lemon juice. Combine sugar and cinnamon; sprinkle over pears Top each with 1 teaspoon marmalade.

2. Cover with aluminum foil and bake at 450°F for 15–20 minutes or until heated through.

Serve warm or cold with a dollop of whipped topping, yogurt or ice cream.

CHEESECAKE BARS

Yield: 16 bars Preheat oven to 350°F

2 tubes (8 ounces each) refrigerated crescent rolls 2 packages (8 ounces each) cream cheese; softened 1 cup granulated sugar 1 teaspoon vanilla

1. Mix ¼ cup sugar and cinnamon in small dish; set aside. Beat cream cheese, 1 cup sugar,

vanilla and egg yolk until smooth.

2. Spread out one tube of crescent rolls onto baking sheet. Seal the seams and perforations

forming a square within 1" of baking pan. Spread cream cheese mixture evenly over dough.

3. Place second tube of crescent rolls onto a sheet of waxed paper or parchment paper. Spread

dough to approximately the same size as that on the baking pan. Place dough side down onto cream cheese layer. Remove waxed paper or parchment paper.

4. Beat egg white and brush over top layer of crescent roll dough. Sprinkle with cinnamon and

sugar mixture. Bake at 350°F for 20 minutes or until golden brown.

18

1 egg; separated ¼ cup granulated sugar; or to taste ½ teaspoon cinnamon

BANANA BREAD

A

more!

Amore

!

Yield: 2 loaves Preheat oven to 350°F

¾ cup sugar ½ cup butter or margarine, softened 1 cup (2 medium) ripe bananas, mashed ⅓ cup milk 1 teaspoon vanilla 2 eggs

1. In large bowl, combine sugar and butter; beat until light and uffy. Add 2 eggs; beat well. Add

bananas, milk and vanilla; blend well.

2. In small bowl, combine our, baking soda, salt and nuts. Mix well. Add dry mixture to banana

mixture. Stir just until dry ingredients are moist. Don’t over mix.

3. Pour into (2) greased 8" x 4" loaf pans. Bake at 350°F for 20–25 minutes or until toothpick

inserted into center comes out clean. Cool 5 minutes in pan and then remove from pan. Cool completely and then wrap tightly and store in refrigerator.

2 cups all purpose our

1 teaspoon baking soda ½ teaspoon salt ½ cup chopped nuts of choice; optional

Meals, Pizza, Snacks & Desserts

The possibilities

are endless!

19

FAVORITE RECIPES

____________________________________________________________________________________

20

FAVORITE RECIPES

____________________________________________________________________________________

21

P.O Box #10

Oregon, WI 53575

Phone: 608-835-3106

Toll-Free: 1-800-999-4726

Fax: 608-835-8273

www.wiscoind.com

22

FP140181-M

Rev. 09/13

Wisco 425C Installation Manual

Specifications and Main Features

Frequently Asked Questions

User Manual